Brussels Sprouts With Walnuts

• 2 cups brussels sprouts
• 1/4 cup walnuts, coarsely chopped
• 1 tablespoon olive oil or walnut oil
• Salt and freshly ground pepper to taste

1. Bring water in a pot to boil.
2. Slice sprouts thin.
3. Blanch for one minute in boiling water; then, drain and set aside.
4. Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute.
5. Season with salt and pepper.

brussels sprouts, walnuts, olive oil, salt

Taken from cooking.nytimes.com/recipes/9297 (may not work)